Best 3 Marinated Butternut Squashscapece Di Zucca Recipes
If you're looking for a delicious and unique way to prepare butternut squash, look no further than scapece di zucca. This traditional Italian dish is a marinated squash dish that is typically served as an appetizer or side dish. The squash is first roasted until tender, then marinated in a mixture of vinegar, olive oil, garlic, and herbs. The result is a flavorful and tangy dish that is sure to impress your guests.
**Here are some of the recipes you'll find in this article:**
* **Classic Scapece di Zucca:** This is the traditional recipe for scapece di zucca, made with roasted butternut squash, vinegar, olive oil, garlic, and herbs.
* **Fried Scapece di Zucca:** This variation on the classic recipe involves frying the squash before marinating it. The result is a crispy and flavorful dish.
* **Stuffed Scapece di Zucca:** This recipe takes scapece di zucca to the next level by stuffing the squash with a mixture of bread crumbs, cheese, and herbs.
* **Scapece di Zucca Salad:** This light and refreshing salad is made with roasted butternut squash, marinated in a vinaigrette dressing.
* **Scapece di Zucca Soup:** This creamy and flavorful soup is made with roasted butternut squash, vegetable broth, and cream.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. So what are you waiting for? Try scapece di zucca today!
BUTTERNUT SQUASH RAVIOLI: AGNOLOTTI DI ZUCCA
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix butternut squash, ricotta, Parmesan, and orange zest. Season with salt, pepper, and nutmeg. Brush pasta sheet with beaten egg and cut into 4-inch squares. Spoon squash filling in the middle of pasta square and fold over. Cut excess pasta with round dough cutter into half moon shape. Place on floured tray.
- Boil agnolotti in salted water until tender, about 3 to 4 minutes. Drain and place on a platter. Add butter and sage leaves to a medium sized saute pan and place over medium-high heat. Cook butter and sage until butter is golden brown. Spoon butter and sage over agnolotti and sprinkle with flaked Parmesan.
- Combine dry ingredients in mixer. Combine eggs, egg yolk, and spinach puree, and mix well. Add spinach and egg mixture to dry ingredients on low speed until dough is formed. Remove dough from bowl and knead by hand for 6 to 8 minutes. Let pasta rest covered for 30 minutes before using. Roll dough into sheets.
MARINATED BUTTERNUT SQUASH(SCAPECE DI ZUCCA)
From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Season the squash with salt and pepper.
- Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.
- Bake in oven about 18-20 minutes, until just tender.
- Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.
- Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.
- This dish can be made earlier in the day but should not be refrigerated. Enjoy!
MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH
I saw Giada De Laurentis of Everyday Italian on the Food Network make this the other day and it looks wonderful. I just bought the ingredients today and can't wait to make it.
Provided by Marie
Categories Vegetable
Time 28m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
- Season with salt and pepper and gradually whisk in the olive oil.
- Slice both of the squash diagonally into 1/4" thick slices.
- Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
- Add all the squash to the remaining marinade in the large bowl and toss to coat.
- Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
- Can also be refrigerated for up to one day to marinate.
- Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
- Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
- Serve hot or at room temperature.
Tips:
- Choose the right squash: Look for butternut squash that is firm, heavy for its size, and has a deep orange color.
- Peel and cube the squash: Cut the squash in half lengthwise, scoop out the seeds, and then peel the skin. Cut the squash into 1-inch cubes.
- Make the marinade: In a large bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Whisk to combine.
- Marinate the squash: Add the squash cubes to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Roast the squash: Preheat the oven to 400°F (200°C). Drain the squash from the marinade and spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly browned.
- Serve the squash: Serve the roasted squash warm or at room temperature. It can be enjoyed as a side dish, added to salads, or used in soups and stews.
Conclusion:
Marinated butternut squash is a delicious and versatile dish that can be enjoyed in many ways. It is a great way to use up leftover squash, and it is also a healthy and affordable option. The marinade infuses the squash with flavor, and the roasting process caramelizes the natural sugars, creating a slightly sweet and savory dish. Whether you serve it as a side dish, add it to salads, or use it in soups and stews, marinated butternut squash is sure to be a hit.
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